Ingredients
Scale
- 6–8 mini Persian cucumbers
- 2 teaspoons kosher salt
- 1 garlic clove, minced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon chili paste (adjust to taste)
- 1 tablespoon sesame seeds (half black, half white)
Instructions
- Slice the mini Persian cucumbers using a rolling cut technique and place them in a mixing bowl. Sprinkle with kosher salt and let sit for 30 minutes to draw out moisture.
- Drain excess water using a colander and rinse off remaining salt.
- In the same bowl, mix together minced garlic, sugar, soy sauce, rice wine vinegar, fish sauce, toasted sesame oil, chili paste, and sesame seeds until well combined.
- Cover and refrigerate for at least 30 minutes to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg